GROUND BEEF MONGOLIAN NOODLES
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Easy to make Ground Beef Mongolian Noodles is sweet, spicy, and perfect for busy weeknights! You can make these mongolian beef noodles in 30 minutes or less and it tastes even better than the restaurant version.
GROUND BEEF MONGOLIAN NOODLES
There is no food group that I love more than pasta! Recently, I’ve been enjoying Asian flavors and wanted to create an easy beef noodle recipe and came up with these mongolian beef noodles. This recipe can be made so quickly, it has become a staple on our weeknight table.
Mongolian beef noodles
I modeled my recipe after PF Chang’s Mongolian Beef with a sweet soy glaze, garlic, and green onions. However, instead of flank steak, I used lean ground beef. This is the perfect dish to satisfy all your quick fix Asian/Chinese food cravings and it’ll make your house smell amazing while cooking!
If you notice, there’s no salt in the beef and sauce mixture. Hoisin sauce tends to be salty and I haven’t found a low-sodium version of it yet. That’s also the reason I recommend using low-sodium soy sauce for this recipe.
mongolian ground beef noodles
- For the ground beef – I used 90% lean ground beef, you can also use ground turkey, pork, or chicken.
- For the minced garlic – I recommend fresh garlic or jarred minced garlic in water instead of dried granulated garlic or dried garlic powder. Fresh has much more flavor than dried.
- For the ginger– If there’s one ingredient that you simply must use fresh it’s ginger. Dried ginger tastes nothing like fresh ginger. Ginger is a root and it adds so much flavor to recipes. A little ginger goes a long way! It’s in the produce section of your grocery store. It’s inexpensive and you’ll just need a very small knob. As well, it’ll last 3 to 4 weeks on the countertop.
- For the soy sauce – I highly recommend you use low-sodium soy sauce.
- For the hoisin sauce – Hoisin is an Asian barbecue sauce and can be found on the International food section at your grocery store. There’s really no substitute for hoisin.
- Red Pepper. A reader recommended Assi brand red pepper which is an authentic Asian brand. If you want to try it, you can purchase it here.
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Ground Beef Mongolian Noodles
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Save To Your Recipe BoxIngredients
- 1 pound lean ground beef
- 4 teaspoons ginger minced
- 6 cloves garlic minced
- ½ cup brown sugar can reduce to 1/3 or 1/4 cup
- ½ cup beef broth
- ½ cup soy sauce low sodium
- 4 tablespoons hoisin sauce if you can find low-sodium, I recommend it.
- ½ teaspoon ground black pepper
- ½ teaspoon red pepper flakes optional
- 10 ounces noodles linguine, fettuccine, or spaghetti
- 1 tablespoon cornstarch
- 2 tablespoons water
- 4 medium green onions sliced
Instructions
- In a large skillet with high sides brown the ground beef on the stovetop. Add the ginger and garlic the last 2 minutes of browning the ground beef. Break up the meat as it cooks.
- While the ground beef is cooking, cook the pasta according to the package instructions. (I recommend you do not salt the water.) Drain.
- Drain the ground beef and return it to the skillet along with the soy sauce, beef broth, brown sugar, red pepper flakes, pepper, and hoisin sauce. Stir to combine.
- Dissolve the cornstarch in the water and add it to the ground beef mixture. Stir and bring the mixture to a low boil. After the sauce has thickened slightly add the drained noodles to the beef mixture. Stir to combine.
- Allow the noodles to sit in the sauce a few minutes to absorb flavor. Serve hot with a garnish of sliced green onions.
I made it and it was delicious. I will definitely make it again!
Made this, very easy, good flavor. Will add more red pepper flakes next time. Its a keeper.
Made this tonight. Was so good and so easy.
Wow!!! Want something different to make with ground beef-this is a winner! I was going to try this recipe for my husband and I and last minute, invited our neighbors to join us and everyone loved it! Definitely making this one again!!!
Very good recipe. Wife and granddaughter liked it. That’s a plus in itself. Probably double the sauce next time. Like a more saucy noodle dish
Can the leftovers be frozen?
Yes, it can.
This was so easy to make. It was a little too hot for my liking but the family LOVED it. Will make again! Thank you!
It was delicious, but way to sweet. Next time I’ll cut the amount of sugar in half.
This is very good! It is very sweet and salty, and I think cutting the brown sugar in half wouldn’t be a bad idea. If you don’t have hoisin sauce on hand, oyster sauce works well too. Definitely add extra red pepper flakes, 1 teaspoon is hardly detectable.
I would like to take this to a potluck, would it be ok in a slower cooker to keep warm? Or does it need to be served right away?
Yes, that’s okay to do. If it will be warming a long time I would slightly undercook the noodles so that they don’t become too mushy.
I made this tonight , as I found it a little one sided in the flavor so I added some sweet chili sauce which evened it out. Try it you’ll like it. 😉
Omgoodness!
This was delicious!
it was simple to prepare, too.
I followed recipe exactly as written.
I used lo mein noodles. The only thing I think I’ll do next time is add some steamed broccoli to it
Yes yes and yes! Easy and seriously packed with flavor. I love how you can easily adjust the spice just by adding some extra garlic, ginger, or red pepper flake. Mmmmmmmmmmm. And this works with any long pastas…linguine, fettuccine, spaghetti. Whatever I have on hand. I personally love adding cilantro and fresh lime juice at the end really gives an acid pop and fresh burst.
So good! Great recipe! And I do agree, do not salt the pasta…if you want it less salty use the low sodium like the recipe says. I used regular and it was salter than expected but overall great recipe.
Thank you, Maria. It’s def a family favorite around here. Thanks for commenting.
This recipe is the best. I make it exactly as written and it’s a family favorite!
I loved it! Only thing I did different was a sprinkle of sesame seeds, many thanks!
This was really good! My really picky eater did not like it but my second picky eater did. When I was making it, I thought a 1/2 cup of brown sugar was to much. And I was right. It was way to sweet. Next time I will use less. But I will make it again.
Totally agree, would cut the brown sugar to 1/2 of what recipe called for as too sweet for me…next time lol